aubergine with black garlic recipe

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aubergine with black garlic recipe

aubergine with black garlic recipe

SHARED BY MY SUN COAST Ingredients 2 pieces medium aubergine, sliced widthways into 1.5cm rounds (900g) 1 cup Extra virgin olive oil 12 pieces Black garlic ½ cup Greek yogurt 1½ tsp Lemon juice 7 large Garlic cloves, peeled and thinly sliced 3 pieces Red chillies, stalks removed and sliced on the diagonal into rounds […]

SHARED BY MY SUN COAST

Ingredients

  • 2 pieces medium aubergine, sliced widthways into 1.5cm rounds (900g)

  • 1 cup Extra virgin olive oil

  • 12 pieces Black garlic

  • ½ cup Greek yogurt

  • 1½ tsp Lemon juice

  • 7 large Garlic cloves, peeled and thinly sliced

  • 3 pieces Red chillies, stalks removed and sliced on the diagonal into rounds

  • Dill leaves, Basil (roughly torn), Taragon

  • Salt and Black pepper

Purchase Maple Cream & Black Garlic Puree as a set in our shop!

Photo by Caroline Attwood on Unsplash. Thank you, Caroline!

Photo by Caroline Attwood on Unsplash. Thank you, Caroline!

Directions

Preheat the oven to 250C/480F/gas 9 (or to its highest setting).

Place the eggplant in a large bowl with half of the olive oil, 1½ teaspoons of salt and a good grind of black pepper.

Mix well and spread out on 2 large baking trays lined with greaseproof paper. Roast in the oven until golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool.

Place the black garlic cloves in the small bowl of a food processor with a third of a teaspoon of salt, 2 tablespoons of oil, 2 tablespoons of yogurt and the lemon juice. Blitz for a minute, to form a rough paste, and then transfer to a medium bowl. Mix through the rest of the yogurt and keep in the fridge until needed.

Heat the remaining 110ml of oil in a small saucepan on a high heat. Add the garlic and chilli slices, reduce the heat to medium and fry for about 5 minutes, stirring from time to time, until the garlic is golden-brown and the chilli is crispy. Use a slotted spoon to transfer the garlic and chilli on to a kitchen paper-lined plate.

Arrange the eggplant slices, overlapping, on a platter. Spoon the yogurt sauce on top, sprinkle over the chilli and garlic and finish with the herbs.

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